Cookbook | Ingredients | Recipes | Mexican cuisine

Quick and Easy Salsa Recipe


  • 1 can (14-16 oz.) of peeled, diced tomatoes
  • 1 bunch of fresh cilantro (aka coriander leaf, Mexican parsley)
  • 3-6 fresh serrano chili peppers (the more the spicier; start with 3)
  • 1/2 fresh chopped onion
  • 1 teaspoon salt
  • pinch of pepper and/or garlic to taste (optional)


  • Have your blender (or food processor) ready
  • Chop the onion very finely, drop in blender
  • Wash and chop the cilantro, removing only the very bottom of the stem, drop in blender
  • Wash and chop the chile peppers, drop in blender
  • Open the canned tomatoes, add to blender
  • Add the salt
  • Blend slowly, to thoroughly mix ingredients; do not completely blend

Serve chilled, with a meal, as a dip for corn tortilla chips, as a garnish, etc. Can be easily stored in a closed container in refrigerator for a week or ten days.

Note: Be very careful not to touch your eyes, nose, or mouth after chopping or handling the chili peppers, the pain can be intense. Wash your hands thoroughly after handling.

Last modified on 31 August 2010, at 11:39